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Oleuropein
Oleuropein is a glycosylation, glycosylated seco-iridoid, a type of polyphenol, phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea''. Because of its Taste#Bitterness, bitter taste and Astringent, astringency, oleuropein must be completely removed or decomposed to make olives edible. During processing of bitter and inedible green olives for consumption as table olives, oleuropein is removed from olives via a number of methods, including by immersion in lye. Chemical treatment Oleuropein is a derivative of elenolic acid linked to the orthodiphenol hydroxytyrosol by an ester bond and to a molecule of glucose by a glycosidic bond. When olives are immersed in a lye solution, the alkaline conditions lead to hydrolysis of the ester bond. The basic conditions also significantly increases the solubility of these derivatives, facilitating their release into the lye solution. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive
The olive, botanical name ''Olea europaea'' ("European olive"), is a species of Subtropics, subtropical evergreen tree in the Family (biology), family Oleaceae. Originating in Anatolia, Asia Minor, it is abundant throughout the Mediterranean Basin, with wild subspecies in Africa and western Asia; modern Cultivar, cultivars are traced primarily to the Near East, Aegean Sea, and Strait of Gibraltar. The olive is the type species for its genus, ''Olea'', and lends its name to the Oleaceae plant family, which includes species such as Syringa vulgaris, lilac, jasmine, forsythia, and Fraxinus, ash. The olive fruit is classed botanically as a drupe, similar to the cherry or peach. The term oil—now used to describe any Viscosity, viscous Hydrophobe, water-insoluble liquid—was virtually synonymous with olive oil, the Vegetable oil, liquid fat made from olives. The olive has deep historical, economic, and cultural significance in the Mediterranean; Georges Duhamel (author), George ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydroxytyrosol
Hydroxytyrosol is an organic compound with the formula . It is a phenylethanoid, i.e. a relative of phenethyl alcohol. Its derivatives are found in a variety of natural sources, notably olive oils and wines. Hydroxytyrosol is a colorless solid, although samples often turn beige during storage. It is a derivative, formally speaking, of catechol. Hydroxytyrosol and its derivatives occur in olives and in wines. Occurrence Olives left, ester.html" ;"title="Oleuropein, bitter compound, an ester">Oleuropein, bitter compound, an ester of hydroxytyrosol found in green olive skin The olives, leaves, and olive pulp contain large amounts of hydroxytyrosol derivative oleuropein, more so than olive oil. Unprocessed, green (unripe) olives contain between 4.3 and 116 mg of hydroxytyrosol per 100 g of olives, while unprocessed, black (ripe) olives contain up to 413.3 mg per 100 g. The ripening of an olive substantially increases the amount of hydroxytyrosol. Processed olives, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elenolic Acid
Elenolic acid is a component of olive oil and olive leaf extract. It can be considered as a marker for maturation of olives. It is a subunit of oleuropein, a bitter chemical compound found in olives and the leaves of the olive tree, alongside closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol ester In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distin ...s of elenolic acid. References {{heterocyclic-stub Carboxylic acids Aldehydes Dihydropyrans Methyl esters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Leaf
Olive leaf is the leaf of the olive tree (''Olea europaea''). Although olive oil extracted from the fruit of the tree is well known for its flavor and possible health benefits, the leaf and its extracts remain under preliminary research with unknown effects on human health. Leaf characteristics The silvery green leaves are oblong, measuring long and wide. When consumed, leaves have an astringent bitter taste. Chemical compounds Olive phenolics are much more concentrated in the leaves compared with olive oil or olive fruit: 1450 mg total phenolics/100 g fresh leaf vs. 110 mg/100 g fruit and 23 mg/100 ml extra virgin olive oil. Chemical compounds in unprocessed olive leaf are oleuropein and hydroxytyrosol, as well as polyphenols and flavonoids, including luteolin, rutin, caffeic acid, catechin and apigenin. Elenolic acid is a component of olive oil and olive leaf extract. It can be considered as a marker for maturation of olives. Oleuropein, together w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elenolic Acid
Elenolic acid is a component of olive oil and olive leaf extract. It can be considered as a marker for maturation of olives. It is a subunit of oleuropein, a bitter chemical compound found in olives and the leaves of the olive tree, alongside closely related compounds such as 10-hydroxyoleuropein, ligstroside and 10-hydroxyligstroside, are tyrosol ester In chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidic hydroxyl group () of that acid is replaced by an organyl group (R). These compounds contain a distin ...s of elenolic acid. References {{heterocyclic-stub Carboxylic acids Aldehydes Dihydropyrans Methyl esters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyphenol
Polyphenols () are a large family of naturally occurring phenols. They are abundant in plants and structurally diverse. Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning (leather), tanning garments. Etymology The name derives from the Ancient Greek word (, meaning "many, much") and the word ‘phenol’ which refers to a chemical structure formed by attachment of an aromatic benzenoid (phenyl) ring to a hydroxyl (-OH) group (hence the ''-ol'' suffix). The term "polyphenol" has been in use at least since 1894. Definition Polyphenols are natural products with "one or several hydroxyl groups on aromatic rings", including four principal classes: phenolic acids, flavonoids, stilbenes, and lignans. Flavonoids can be grouped as flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins. Particularly abundant flavanoids in foods are catechin (tea, frui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iridoid
Iridoids are a type of monoterpenoids in the general form of cyclopentanopyran, found in a wide variety of plants and some animals. They are biosynthetically derived from 8-oxogeranial. Iridoids are typically found in plants as glycosides, most often bound to glucose. The chemical structure is exemplified by iridomyrmecin, a defensive chemical produced by the ant genus '' Iridomyrmex'', for which iridoids are named. Structurally, they are bicyclic ''cis''-fused cyclopentane-pyrans. Cleavage of a bond in the cyclopentane ring gives rise to a subclass known as ''secoiridoids'', such as oleuropein and amarogentin. Occurrence The iridoids produced by plants act primarily as a defense against herbivores or against infection by microorganisms. The variable checkerspot butterfly also contains iridoids obtained through its diet which act as a defense against avian predators. To humans and other mammals, iridoids are often characterized by a deterrent bitter taste. Aucubin and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligstroside
Ligstroside is an important phenolic compound present in olive cultivars. It has a role as a plant metabolite and an antineoplastic agent. Differs from oleuropein Oleuropein is a glycosylation, glycosylated seco-iridoid, a type of polyphenol, phenolic bitter compound found in green olive skin, flesh, seeds, and leaves. The term oleuropein is derived from the botanical name of the olive tree, ''Olea europaea ... by one hydroxyl group. References {{Reflist Phenylethanoids Phenol antioxidants Anti-inflammatory agents Glucosides Phytoestrogens Olives Olive oil Phytochemicals Methoxy compounds Pyrans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oleocanthal
Oleocanthal is a phenylethanoid, or a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein, also found in olive oil. Potential biological effects Anti-inflammatory Oleocanthal has been found to have anti-inflammatory and antioxidant properties ''in vitro''. Similar to the classical non-steroidal anti-inflammatory drug ibuprofen, it is a non-selective inhibitor of cyclooxygenase (COX). 50 g (more than three and a half tablespoons) of a typical extra virgin olive oil per day contains an amount of oleocanthal with similar ''in vitro'' anti-inflammatory effect as 1/10 of the adult ibuprofen dose. It is therefore suggested that long-term consumption of small quantities may be responsible in part for the low incidence of heart disease and Alzheimer's disease associ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycosylation
Glycosylation is the reaction in which a carbohydrate (or ' glycan'), i.e. a glycosyl donor, is attached to a hydroxyl or other functional group of another molecule (a glycosyl acceptor) in order to form a glycoconjugate. In biology (but not always in chemistry), glycosylation usually refers to an enzyme-catalysed reaction, whereas glycation (also 'non-enzymatic glycation' and 'non-enzymatic glycosylation') may refer to a non-enzymatic reaction. Glycosylation is a form of co-translational and post-translational modification. Glycans serve a variety of structural and functional roles in membrane and secreted proteins. The majority of proteins synthesized in the rough endoplasmic reticulum undergo glycosylation. Glycosylation is also present in the cytoplasm and nucleus as the ''O''-GlcNAc modification. Aglycosylation is a feature of engineered antibodies to bypass glycosylation. Five classes of glycans are produced: * ''N''-linked glycans attached to a nitrogen of asparagi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Fermentation And Curing
A tradition is a system of beliefs or behaviors (folk custom) passed down within a group of people or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or impractical but socially meaningful clothes (like lawyers' wigs or military officers' spurs), but the idea has also been applied to social norms and behaviors such as greetings, etc. Traditions can persist and evolve for thousands of years— the word ''tradition'' itself derives from the Latin word ''tradere'' literally meaning to transmit, to hand over, to give for safekeeping. While it is reportedly assumed that traditions have an ancient history, many traditions have been invented on purpose, whether it be political or cultural, over short periods of time. Various academic disciplines also use the word in a variety of ways. The phrase "according to tradition" or "by tradition" usually means that what follows ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
